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Recipes
sangria
By Jody
combine wine, apple cider, apple brandy, pear brandy, cinnamon simple syrup and fruits in a large container with a ...
- 1 bottle of cabernet
- 1 1/2 c apple cider
- 1/4 c plus 2 tbsp apple brandy
- 1/4 c plus 2 tbsp pear brandy
- 1/4 c cinnamon simple syrup
- 1 small gala apple thinly sliced
- 1 granny smith apple thinly sliced
- 1 small red pear thinly sliced
- 1 small green pear thinly sliced
- 1/2 pomegranate, seeded
- 1/2 orange thinly sliced
- ice
- cinnamon simple syrup
- 1 c sugar
- 1 c water
- 5 whole cinnamon sticks
jalapeno poppers
By Jody
Fill the jalapeno peppers with the Tofutti Better Than Cream Cheese
- •12 jalapeno peppers, sliced in half lengthwise, tops and seeds removed
- •8 ounces Tofutti Better Than Cream Cheese vegan cream cheese
- •1 cup soy milk
- •1 cup flour
- •1 cup bread crumbs
- •3 c oil for frying
- use oil with high smoke point, peanut, canola or safflower oils
- oil temperature should be around 360 degress and don't crowd the pan with the jalapenos so the temp of the oil doesn't drop
rosemary focaccia
By Jody
combine rosemary and water in bowel, then let cool to 110 degrees
- 2 tbsp rosemary, minced
- 1 c boiling water
- 1 package yeast (1 tbsp)
- 1 tsp sugar
- 1 tsp salt
- 4 tbsp evoo
- 1 1/2 c wheat flour
- 1 to 1 1/2 c white flour
- 1 tsp coarse salt
stir fried eggplant and tofu
By Jody
Heat oil in a large nonstick frying pan over medium heat until hot, add tofu and gently cook, turning tofu occassio...
- 3 tbsp vegetable oil
- 1 8 oz. package firm tofu, drained, cut into 2 in. cubes and dried on paper towel
- 2 garlic cloves, minced
- 1 eggplant, cut into 1 by 3 in. strips
- 1 small red bell pepper, cut into 1 in pieces
- 1/3 c reduced sodium soy sauce
- 2 tbsp each sugar and vegetarian oyster sauce
- 1/4 c basil leaves
avocado pesto pasta
By Jody
bring large pot of salted water to a boil
- 1 tsp kosher salt, plus more for pasta water
- 1 garlic clove
- 3 medium avocados
- 1 c plus 1 tbsp. loosely packed basil leaves
- 1 c loosely packed flat leaf parsley leaves
- 1/4 c sliced chives
- 1-2 tbsp. nutritional yeast
- 4 tsp lemon juice
- 1/2 tsp ground pepper
- 1 lb flat pasta
zucchini noodles with garlic, tomatoes and basil
By Jody
Prepare Noodles Trim and spiralize the zucchini
- 4 medium zucchini (about 2 pounds)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic (3 to 4 cloves)
- 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
- 2 medium tomatoes, chopped
- 1 cup basil leaves, torn into pieces
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- Salt, to taste
curried corn soup with spicy chile-ginger sauce
By Jody
place all sauce indredients in a blender and pulse until throughly blended
- 1 1/2 tbsp coconut oil
- 1/2 large yellow onion, diced
- 3-4 cloves garlic, minced
- 1/2 tbsp curry powder
- 4 c water
- 1 1/2 low-sodium vegetable boullion cube
- 2 1/2 c frozen white corn
- 1 medium russet potato, peeled and diced
- 2 tbsp chopped fresh cilantro leaves
- spicy chile-ginger sauce
- 1/2 c packed chopped fresh cilantro
- 1/2 tbsp chopped fresh ginger
- 2 cloves garlic
- 1 tbsp chopped onion
- 1/8 tsp sea salt
- 1/2 jalepeno pepper
- 1 tbsp flaxseed oil
pea pesto with arugula and tomato pasta
By Jody
food processor first 3 ingredients
- 3/4 c fennel pesto
- 2 tbsp. lemon juice
- 1 c peas
- fennel stalks sliced
- 12 oz pasta
- 1 c arugula chopped
- 1 tomato chopped
apple walnut salad with cranberry vinaigrette
By Jody
Preheat the oven to 350 degrees F (175 degrees C)
- 1/2 cup chopped walnuts
- 1/4 cup cranberries
- 1/4 cup balsamic vinegar
- 1 cup red onion, chopped
- 1 tablespoon white sugar
- 1 tablespoon Dijon-style prepared mustard
- 1 cup vegetable oil
- salt and pepper to taste
- 10 cups mixed salad greens, rinsed and dried
- 2 Red Delicious apples, cored and thinly sliced
quinoa mexican bowl
By Jody
bring quinoa and water to a boil in saucepan over high heat
- 1 c quinoa
- 2 c water
- 2 medium green onion, white and light green parts only, thinly sliced
- 2 medium avocados peeled, pitted and chopped
- 1/4 c red pepper chopped
- 3 tbsp cilantro chopped
- juice of 2 limes
- 2 tsp evoo
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/2 tsp salt
- ground pepper
- 6 tbsp salsa